Colorful Rice Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cups |
cooked rice |
|
1 |
large |
tomato -- seeded and diced |
|
1 |
large |
cucumber -- seeded and diced |
|
1 |
cup |
frozen peas -- defrosted |
|
1 |
cup |
frozen corn -- defrosted |
|
2 |
ounces |
pimientos -- diced |
|
1 |
medium |
yellow bell pepper -- seeded and diced |
|
1/4 |
cup |
extra virgin olive oil |
|
2 |
tablespoons |
seasoned rice vinegar |
| Mix olive oil and vinegar together. Mix rice and vegetables together in large bowl. Add oil and vinegar mixture to rice and vegetables and stir to coat evenly. Makes 6 servings. |
| Per Serving: 221 Calories; 10g Fat (38.2% calories from fat); 5g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 34mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Vegetable; 2 Fat; 0 Other Carbohydrates. |